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Artichokes with Parmesan Cheese

Carciofi con Parmigiano Reggiano

SERVES 4 OR 8

Grana Padano is the cousin of Parmigiano Reggiano and comes from the Emilia Romagna marsh lands of the Pianura Padana. It is called grana because of its grainy texture. The process for making this cheese is similar to Parmigiano Reggiano in that it is cow's milk cheese, but Grana Padano is make from all skim milk, whereas Parmigiano is part skim; both come from an evening and morning milking mix. Cows for Grana Padano graze on different grasses too and are allowed to eat corn stalks. Either cheese can be used in this recipe.

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Comments

Barbara

I this recipe it does not have the fact that you cook the artichokes before stuffing them and also Mary in the video shows that the garlic and cheese and tyme goes in a bowl
in the printed recipe one heats the oil and the garlic stir in the tyme and bread crumbs then
transfer the mixture to a bowl and add the cheese so what is the video right or the recipe